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Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
Calories
180
*Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
Ingredients
2 red beets, peeled & medium dice
2 large parsnips, peeled & medium dice
2 large carrots, peeled & medium dice
1 medium turnip, peeled & medium dice
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4 tbsp iSpice WellnessTM Salad Seasoning*
5 radishes, trimmed & quartered
3 tbsp extra virgin olive oil
2 leeks, whites only, medium dice
1 cup dry couscous
1 cup low-sodium chicken stock
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1 tbsp iSpice WellnessTM Salad Seasoning*
Directions
Step 1: Preheat oven to 375 degrees Fahrenheit, line two baking trays with parchment paper.
Step 2: Toss beets, parsnips, carrots, turnips, radishes and leeks with iSpice WellnessTM Salad Seasoning* and olive oil to coat.
Step 3: Divide vegetable medley in half and spread evenly over two baking trays.
Step 4: Roast for 20-30 minutes, flipping vegetables halfway through cooking.
Step 5: While vegetables are roasting, combine chicken stock and iSpice WellnessTM Salad Seasoning* in a microwave safe bowl, cover with plastic and heat on HIGH for 3-5 minutes until boiling.
Step 6: Pour couscous into hot stock and mix well. Cover tightly with plastic and let rest for 10 minutes until all liquid is absorbed. Fluff couscous with a fork, making sure to break apart all clumps.
Step 7: Scrape roasted vegetables into a large bowl and toss gently with couscous.
